Classic Moussaka
Classic Moussaka: A Mediterranean Delight
Classic Moussaka is a rich, layered dish that captures the essence of Mediterranean cuisine. This traditional recipe is a testament to the depth of flavors that can be achieved with simple, wholesome ingredients. A harmonious blend of succulent ground meat, tender eggplant, and creamy béchamel sauce, Moussaka is a comforting dish that promises to transport you to the sun-drenched shores of the Mediterranean with every bite.
Why You'll Love This Dish
- Rich Layers: The alternating layers of eggplant, meat, and béchamel sauce make for a satisfying texture and complex flavor profile.
- Hearty and Filling: Moussaka is a robust dish that serves as a complete meal, perfect for family dinners or special occasions.
- Cultural Heritage: Embracing the traditional cooking methods of the Mediterranean, this dish offers a taste of the rich culinary history of the region.
The Perfect Comfort Food
Whether you're looking to explore Mediterranean cuisine or simply in search of a hearty meal that comforts the soul, Classic Moussaka is an excellent choice. Its layers of flavor and texture make it a standout dish that's sure to impress. So, gather your ingredients and prepare yourself for a culinary journey to the Mediterranean with this beloved classic.
- 3 large eggplants, sliced into 1/2 inch rounds
- Salt (for drawing water out of eggplant)
- Olive oil (for brushing)
- 2 tablespoons olive oil
- 1 pound ground lamb or beef
- 1 large onion, finely chopped
- 2 garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 can crushed tomatoes (14 oz)
- Salt and pepper (to taste)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 milk (heated)
- 1 pinch nutmeg
- Salt and pepper (to taste)
- 2 egg yolks (beaten)
Lay the eggplant slices out and sprinkle with salt. Let them sit for 30 minutes to draw out moisture, then pat dry and brush both sides with olive oil.
Preheat your oven to 400°F (200°C). Place the eggplant slices on baking sheets and bake for 20-25 minutes, until soft and lightly browned. Set aside.- Heat the olive oil in a large pan over medium heat. Add the onion and garlic, cooking until soft. Increase the heat, add the ground meat, and brown.
- Stir in the cinnamon, allspice, and crushed tomatoes. Season with salt and pepper. Simmer for 30 minutes, until the sauce has thickened.
- Melt the butter in a saucepan over medium heat. Stir in the flour and cook for a minute. Gradually whisk in the heated milk until the sauce is smooth and thickened.
- Remove from heat, season with nutmeg, salt, and pepper. Once slightly cooled, whisk in the egg yolks until well combined.
- In a greased baking dish, layer half the eggplant slices, top with the meat sauce, then the remaining eggplant slices. Pour the béchamel sauce over the top, smoothing with a spatula.
- Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until golden and bubbly. Allow to rest for 20 minutes before serving.
Serving Size 1 portion
Servings 6
- Amount Per Serving
- Calories 580kcal
- Calories from Fat 300kcal
- % Daily Value *
- Total Fat 33gg51%
- Saturated Fat 15gg75%
- Trans Fat 0gg
- Cholesterol 120mgmg40%
- Sodium 780mgmg33%
- Potassium 1010mgmg29%
- Total Carbohydrate 35gg12%
- Dietary Fiber 8gg32%
- Sugars 13gg
- Protein 27gg54%
- Vitamin A 10% IU
- Vitamin C 15% mg
- Calcium 20% mg
- Iron 25% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
